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Somma or Krut Borscht

A Ukrainian-style borscht with farmer sausage, potatoes, greens, and dill.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Dill and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 669 recipes. Both carry p-mentha-1,3,8-triene, which smells camphor, herbal. The science ↓

Somma or Krut Borscht

Timeabout 1 hour

Ingredients

Directions

Make the stock

  1. Add the farmer sausage to the water in a large soup pot and cook for about 1 hour to make the stock.

  2. Remove the sausage pieces, let them cool, then remove the casing and cut into bite-size pieces.

Make the soup

  1. Add potatoes, onion greens, dill, parsley, sorrel, bay leaf, and peppercorns (in a spice bag or container) to the stock.

  2. Cook until the potatoes are done.

  3. Add the sausage pieces back into the soup.

  4. Add salt to taste.

Serve

  1. Serve hot with a heaping tablespoon of sour cream in each serving.

  2. Serve with fresh homemade brown bread.

  3. The farmer sausage can be substituted with a smoked ham hock.

Nutrition, whole recipe (rough)

554Calories
50 gProtein
15 gFat
54 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Pork100g cooked242
Potato1 medium (173g) baked161
Yogurt170g plain Greek100
Green Onion1 medium (110g)44
Dill5 sprigs fresh (1g) / 1 tsp dried4
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0
Sorrelnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Dill + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together669 recipes

    Shared aroma: p-mentha-1,3,8-triene (camphor, herbal).

  2. Sorrel + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together234 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Sorrel + dilltop 2% of all pairs
    Smell alikestrong
    Cooked together14 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Dill + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together423 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Farmer sausage
Flavors the stock and adds meat and smoky richness to the soup.
Potatoes
Soften during cooking and thicken the soup slightly while holding their shape.
Sorrel
Adds a bright, lemony sourness that balances the rich stock.
Sour cream
Adds creamy fat and a tangy acidity that softens each spoonful.

Swap the onion

How well each one fits the dish's main ingredients (sorrel, dill, potato, parsley, cream):

  1. Chivefits better
  2. Beetrootfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against sorrel, dill, potato, parsley, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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